Preparation

Raspberry Summer Tart:
Cut 8-12 circles each 10-12 cm in diameter in the filo or puff pastry, using a cutter mold. Spread some butter over each of the circles and stack them up. Place on a tray covered with wax paper and cook for 8-10 minutes on the middle shelf of an oven preheated to 190˚ C. Remove from the oven and leave to cool. Spread the soft white cheese on the pastry, then cover with raspberries. Dust lightly with caster sugar.

Plating:
Garnish with the berry coulis and pistachios. Serve the raspberry tart on a plate with a scoop of Mövenpick Raspberry & Cream ice cream.

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